Grilled Shrimp Wraps
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| Ingredients | Quantities |
|---|---|
| Grilled Shrimp | |
| Pacific white shrimps (peeled, deveined with tail on) | 1 lb |
| Thai Kitchen Fish Sauce | 1 tbsp |
| Club House Cajun Seasoning | 2 tbsp |
| Club House Basil Leaves | 1 tbsp |
| Canola oil | 1 tbsp |
| Vermicelli Noodles | |
| Vermicelli noodles | 1/2 package |
| Water | 1 L |
| Salsa | |
| Club House Lemon and Herbs Seasoning | 1 tbsp |
| Thai Kitchen Fish Sauce | 1 tbsp |
| Cilantro, finely-chopped | 1/4 cup |
| Mint leaves, finely-chopped | 1/4 cup |
| Red onions, cut into small cubes | 1/4 cup |
| Watermelon, cut into small cubes | 1/4 cup |
| Mango, cut into small cubes | 1/4 cup |
| Garnish | |
| Boston lettuce | 2 head |
| Jalapeno, finely sliced | 2 pieces |
Instructions
This recipe was created for Club House for Chefs by: Nuit, Chef Owner of Pai Northern Thai Kitchen and Kiin in Toronto.
For the Grilled Shrimp: To prepare shrimp, cut each in half, lengthwise through the middle. Rinse under cold water, drain and pat dry. Add Thai Kitchen Fish Sauce (1 tbsp), Club House Cajun Seasoning and Club House Basil Leaves to the shrimp to marinate. Cover and refrigerate for 30 minutes. Skewer the shrimp halves onto bamboo sticks. In a medium cast-iron pan, add a little bit of canola oil over medium heat. Grill shrimp skewers for about 5-8 minutes, turning frequently and basting with leftover marinade. Set aside.
For the Salsa: In a medium bowl, prepare salsa. Add Thai Kitchen Fish Sauce (1 tbsp), Club House Lemon and Herbs Seasoning, cilantro, mint, red onions, watermelon, and mango. Toss to mix and set aside.
For the Vermicelli Noodles: Soak vermicelli in room temperature water for about 10 minutes. In a medium pot over high heat, bring water to boil. Add vermicelli noodles to cook (according to the package) about 1-2 minutes. Drain and run under cold water. Set aside.
For Serving: In a leaf of Boston lettuce, add a tablespoon of cooked vermicelli, a grilled shrimp, a spoonful of salsa, some jalapenos and serve.
